For the cupcakes, cream the butter and sugar together in a large mixing bowl until pale, fluffy and well combined. Add the eggs, one at a time, and beat until both are fully mixed in, and the vanilla essence. Fold in the flour and fresh lemon zest gently and evenly.

Fill the mixture evenly in the cupcake cases.

Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre. Leave to cool completely.

For the Cream cheese Frosting:

Mix the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and mix until it is completely incorporated. Continue beating until the frosting is light and fluffy, at least 5 minutes. Careful not over-beat, as it can quickly become runny.

With a spatula or spoon place a good quantity of frosting on each cupcake, now sprinkle the coconut onto each cupcake enough to make it look like a nest. Place small chocolate eggs and perhaps a spring chick. Create the handle for the basket either using our bamboo tongs or a colourful pipe cleaner.